Seaside Tomato Gazpacho

Seaside Tomato Gazpacho

1 Review
From: EatingWell Magazine, July/August 2013

Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It's a different approach, but one that's just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top. If you don't have time to cook lobster, buy precooked lobster or ask at the fish counter to have it cooked while you wait.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups low-sodium vegetable juice, such as V8 or R.W. Knudsen Very Veggie
  • 1 orange bell pepper, diced
  • 1½ cups diced fennel bulb or celery, plus ¼ cup fennel fronds or celery leaves, divided
  • 1 cup diced tomato
  • ⅓ cup finely diced red onion
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 cups chopped cooked lobster from two 1- to 1¼-pound live lobsters or 2 cups chopped peeled cooked shrimp
  • 1 avocado, chopped


  • Active

  • Ready In

  1. Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
  2. Top each serving of gazpacho with ½ cup lobster (or shrimp) for an entree portion or ⅓ cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).
  • Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

Nutrition information

  • Serving size: 1-1½ cups
  • Per serving: 252 calories; 11 g fat(2 g sat); 5 g fiber; 15 g carbohydrates; 22 g protein; 49 mcg folate; 68 mg cholesterol; 7 g sugars; 0 g added sugars; 2,146 IU vitamin A; 74 mg vitamin C; 80 mg calcium; 2 mg iron; 462 mg sodium; 950 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (43% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

Reviews 1

July 14, 2013
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By: bradfieldsmith
Absolutely delicious Wonderful variety and richness of flavors and textures. I opted for celery rather than fennel and shrimp rather than lobster, and I didn't use the avocado garnish (just personal preference). Had it for supper on a hot evening and we were delighted. I said this would make a great appetizer for a dinner party. My husband replied, Yes, but what would we do for a main course? This sets expectations really high. Weight Watchers members: As a main dish (1 & 1/2 cups plus the seafood) this has only 7 points with the avocado. Without the avocado, it's only 4 points. You can't beat that! Pros: Refreshing, flavorful, satisfying
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